PER SERVING 352 kcals, protein 16.5g, carbs 52.2g, fat 8.1g, sat fat 2.7g, fibre 3.7g, salt 1.4g
flat mushrooms 4 large, stalks trimmed
balsamic vinegar 4 tbsp, simmered on a low heat to make 2 tbsp
thyme chopped to make 2 tsp
garlic 1 clove, crushed
light mozzerella 4 slices
red onion 1/2, diced
vine tomatoes, 2 diced
ciabatta rolls 4, toasted
rocket to serve
1. Score the undersides of the mushrooms. Whisk together half the vinegar, 1 tsp thyme, the garlic, 1 tsp olive oil and season.
2. Rub this over the mushrooms and pour the remainder into the upturned mushrooms. Grill on a baking tray for 8-10 minutes until soft, add the mozzarella and the remaining thyme and grill until melted.
3. Mix the onion and tomato and spoon onto the ciabatta tops. Add the rocket and mushrooms to the bottom bun, drizzle with the remaining vinegar.
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